Celeriac & Truffle Oil Soup
Celeriac may look unnapealing – but it tastes utterly delicious. We think it tastes like celery with a hint of parsley and because of this, it works well in recipes similar to those that would use celery. Think soups, stews and casseroles. But, don’t deny it’s versatility. Celeriac can also be thinly sliced and oven roasted into crisps, used raw in salads or made into mash just like you would potato.
One of our favourite recipes is a version of Jamie Oliver’s celeriac and truffle oil soup.
Buy your celeriac here and get cooking!
Ingredients
1 tbsp unsalted butter
1 brown onion sliced
4 tbsp olive oil
1 bunch thyme fresh
500 g celeriac
500 g potatoes
1.1 litres chicken or turkey stock
100 ml cream
3-4 tbsp black truffle oil
1 tbsp lemon juice (or to taste)
3-4 tbsp black truffle oil or fresh truffle shavings if they are in season
Method
- Sautee sliced onion in butter and olive oil
- After 5 minutes add vegetable stock, fresh thyme, tied up with string, celeriac and floury potatoes peeled and roughly chopped into 1cm cubes.
- Bring to boil and simmer till begins are soft – around 40 minutes. Then add cream, remove thyme and puree the mixture.
- Bring back to temperature, season carefully to taste, and add in black truffle oil. Serve with lemon juice and shavings of black truffle.